During the Summer, I can't get enough of delicious, perfectly ripe tomatoes. I encourage you to take advantage of the burst-in-your-mouth cherry variety by making this dish.
Succulent shrimp is sautéed with garlic, oregano, and white wine. The tomatoes become juicy and warm. Salty feta cheese finishes off this scrumptious Summer meal. Serve with a green salad and a glass of chilled Sauvignon Blanc. Get the recipe when you read more. 2 teaspoons extra-virgin olive oil Serves 4.
3/4 pound medium shrimp, shelled
1 clove garlic, minced
1 (12-ounce) bag cherry tomatoes on the vine
1 tablespoon chopped fresh oregano, or 1 teaspoon dried
1/4 cup dry white wine, or fat-free, reduced-sodium chicken broth
3 tablespoons chopped flat-leaf parsley
2 tablespoons crumbled reduced-fat feta cheese
1/2 teaspoon salt
Freshly ground black pepper
2 teaspoons extra-virgin olive oil